For the Love Of Mangoes

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    Roasted Tomato & Basil Soup

    Prep Time25 mins
    Cook Time25 mins
    Servings: 4 servings

    Equipment

    • Blender

    Ingredients

    • 7 ripe tomatoes cored and halved
    • 1 red onion loosely chopped
    • 4 garlic cloves crushed and chopped
    • 1 tbsp coconut oil melted
    • 1/4 cup extra virgin olive oil
    • 1/2 tsp salt
    • 1 tbsp coconut sugar
    • 2 tbsp basil pesto
    • 1 cup organic coconut milk
    • 1/2 cup water

    Instructions

    • Preheat oven to 400F.
    • On a large baking sheet, place tomatoes, onion, garlic, and coconut.
    • Make sure tomatoes face down and sprinkle salt and coconut sugar overtop.
    • Roast for 10 minutes, then flip tomatoes face up and roast for another ten minutes.
    • In a blender, combine pesto, coconut milk, olive oil, and water and all of the roasted vegetables.
    • Serve hot.

    Notes

    For protein, this soup pairs well with 1 full can of tuna mixed with 1 tbsp of mayo and 1 tsp of basil pesto.

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    Categories
    Meal Prep × Soups

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